Dairy product with antioxidant property and preparation method thereof

An anti-oxidation and dairy product technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as difficulty in ensuring product anti-oxidation, single antioxidant components, and accelerated aging process of the body, so as to improve human immunity , Maintain the immune system function, enhance the effect of antioxidant effect

Pending Publication Date: 2021-06-15
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Free radicals are intermediate metabolites of various biochemical reactions in the life activities of the human body. They have high chemical activity and are the effective defense system of the body. However, if a certain level cannot be maintained, too many free radicals will attack the life macromolecules in the body and organelles, causing various damages to the body at the molecular level, cellular level, and tissue and organ level, accelerating the aging process of the body, and inducing various diseases (such as cardiovascular and cerebrovascular diseases, arthritis, senile dementia, etc.), studies have found that, Increased living pressure, air pollution, water pollution, radiation, disease, aging and other factors can all lead to an increase in the level of free radicals in the body, mainly manifested as the accumulation of active oxygen. Therefore, research and development of diets with antioxidant properties have very important
[0003] The Chinese invention patent application

Method used

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  • Dairy product with antioxidant property and preparation method thereof
  • Dairy product with antioxidant property and preparation method thereof
  • Dairy product with antioxidant property and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 A kind of preparation method of dairy product with antioxidant

[0038] This embodiment is carried out in sequence according to the following steps:

[0039] S1. Take by weighing 5kg whey protein, 5kg xylitol and 10kg mixed fruit juice (consisting of 3kg grapefruit juice, 4kg blueberry juice and 3kg cranberry juice), place in the first batching tank to stir, mix, place 120 Sterilize at ℃ for 12s, add 0.1kg live bacteria to make 1×10 7 cfu / g of Lactobacillus plantarum N3117 bacteria powder (this strain has been preserved in the Culture Collection Center of the Institute of Microbiology, Chinese Academy of Sciences, preservation number: CGMCC NO.10133), fermented at 39°C for 10 hours to obtain material A1;

[0040]Heat the water to 60°C and place it in the second batching tank, add 9kg of mixed grain flour (composed of 3kg of soybean flour, 3kg of chickpea flour and 3kg of rice flour), stir and homogenize (the homogenization temperature is 58°C) , pressure ...

Embodiment 2～8

[0043] Examples 2-8 Preparation method of dairy products with antioxidant properties

[0044] Examples 2 to 8 are respectively a preparation method of dairy products with antioxidant properties, and their preparation methods are basically the same as in Example 1, the only difference is that the amount of raw materials and process parameters are different, see the following table for details:

[0045] List of raw material consumption and process parameters in Table 1 embodiment 2~8

[0046]

[0047]

Embodiment 1

[0048] Comparative example 1'~4'

[0049] Comparative Example 1' is basically the same as Example 1, except that the mixed fruit juice is not fermented in Comparative Example 1', and the resulting dairy product is marked as N1';

[0050] Comparative Example 2' is basically the same as Example 1, the only difference being that Comparative Example 2' does not ferment the mixed grain flour, and the resulting dairy product is marked as N2';

[0051] Comparative Example 3' is substantially the same as Example 1, except that Comparative Example 3' does not add fish oil and olive oil, and the resulting dairy product is marked as N3';

[0052] Comparative Example 4' is basically the same as Example 1, except that no whey protein is added in Comparative Example 4', and the resulting dairy product is marked as N4'.

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PUM

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Abstract

The invention discloses a dairy product with antioxidant property and a preparation method thereof, raw milk, fish oil, olive oil, mixed fruit juice, mixed grain powder, probiotic powder and the like are used as raw materials, and the dairy product which has rich nutrition, good taste and stability and antioxidant property is prepared through fermentation, mixing and spray drying. The preparation method is simple, and fermentation conditions are easy to control. The prepared dairy product is powdery and has good stability; after being brewed the prepared dairy product is a thick substance and has good taste, which is suitable for being eaten by common consumers, and is especially suitable for being eaten by old people.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to a dairy product, in particular to an antioxidant dairy product and a preparation method thereof. Background technique [0002] Free radicals are intermediate metabolites of various biochemical reactions in the life activities of the human body. They have high chemical activity and are the effective defense system of the body. However, if a certain level cannot be maintained, too many free radicals will attack the life macromolecules in the body and organelles, causing various damages to the body at the molecular level, cellular level, and tissue and organ level, accelerating the aging process of the body, and inducing various diseases (such as cardiovascular and cerebrovascular diseases, arthritis, senile dementia, etc.), studies have found that, Increased living pressure, air pollution, water pollution, radiation, disease, aging and other factors can all lead to a...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315
Inventor 薛玉玲袁庆彬王世杰冯丽莉张栋荀一萍杨婉秋封肖颖
Owner JUNLEBAO DAIRY GRP CO LTD
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